This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any occasion, so you and your family can kick back and enjoy a light, deliciously fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.
1 ½poundsFresh or frozen jumbo shrimpshells removed
10ouncesOrganic Baby spinach leaves
1pinchRed pepper flakes
Kosher saltto own taste
White pepperto own taste
1 1½teaspoonsLemon zestfreshly zested
3tablespoonsFresh Lemon juice
1 ½ cupsRicotta cheesefull fat
¼cupHeavy cream or Half and Half cream
½cupParmesan cheese+ more to serve
1poundOrganic Angel hair pastacooked al dente
Bring a large pot of salted water to a full boil, add the pasta noodles and cook about 8 minutes. Start the cooking process of the pasta, be sure to see tips and tricks on the blog for the best pasta. Once done drain pasta but do not rinse the pasta ( reserve 1 cup of water t add to the sauce)
Place a large metal skillet on medium heat until hot. Add about 3 tablespoons of olive oil to the metal skillet, then add the thawed jumbo shrimp, cook for 4 minutes before adding the chopped garlic, and the baby spinach, red pepper flakes, kosher salt, and white pepper to own taste. Cook until the Jumbo shrimp has turned white in color and spinach slightly wilts. Set to the side until needed.
Once the pasta has finished draining, and you have reserved 1 ladle of pasta water, add the pasta to the large metal skillet with the cooked jumbo shrimp, the last tablespoon of olive oil, fresh lemon zest, lemon juice, ricotta cheese, heavy cream, and parmesan cheese. Toss with the pasta to combine the ingredients.
To serve, place the pasta in a pasta dish and top with Parmesan cheese and fresh slices of lemon if desired.